1. 20117 顏郁婷 20141 張平 20109 許愷婕 11/22

2. · Blins or blini were symbolically considered by early Slavic peoples in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new. This tradition was adopted by the Orthodox church and is carried on to the present day. Blini were also served at wakes to commemorate the recently deceased.

3. + They may be covered with butter, sour cream, jam, honey, or caviar (whitefish, salmon, or traditional sturgeon caviar) and then they might be folded or rolled into a tube.

4. + Kvass has been a common drink in Eastern Europe since ancient times. In Russia, under Peter the Great, it was the most common non- alcoholic drink in every class of society. It has been both a commercial product and homemade. It used to be consumed widely in most Slavic countries, where in almost every city kvass vendors are on the street. Kvass was once sold during the summer only, but is now produced, packaged, and sold year-round.

5. + Kvass is a fermented beverage made from black or regular rye bread. It is classified as a non-alcoholic drink by Russian and Ukrainian standards, as the alcohol content from fermentation is typically less than 1.2%. Generally, the alcohol content is low. It is often flavored with fruits such as strawberries and raisins, or with herbs such as mint. Kvass is also used for preparing a cold summertime soup called okroshka.

6. Borscht (also borsh, Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. Borscht can be served in both hot and cold.

7. + it is made with beetroot as the main ingredient. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient.Non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (spinach).Potatoes and cabbage are also be added into the soup.

8. + Hot borscht: Hot borscht, the kind most popular in the majority of cultures, is a hearty soup. It is almost always made with a beef or pork broth. It usually contains heavy starchy vegetables including potatoes and beets, but may also contain carrots and peppers. It may be eaten as a meal in itself, but is usually eaten as an appetizer with dark rye bread.

9. + Cold borscht: Borscht is served cold in many different culinary traditions, including Belarusian, Latvian,Polish,Russian and Ukrainian. Other cooked soups are served cold in various parts of Europe, such as Hungarian cold tomato and cucumber soups, and sour cherry soup.

10. + its preparation starts with young beets being chopped and boiled, together with their leaves when available. After cooling down, sour cream, soured milk,or yogurt may be added, depending on regional preferences. Typically, raw chopped vegetables, such as radishes or cucumbers, are added and the soup is garnished and flavored with dill or parsley. Chopped, hard-boiled eggs are often added. The soup has a rich pink color which varies in intensity depending on the ratio of beets to dairy Ingredients.